2026
1. Park, H. W.¹, Valente, M. J., Fournet, V., Rosenthal, B. M., Jenkins, M., Khan, A., & Nitin, N. (2026). Deep learning-based detection and viability assessment of Eimeria oocysts. Poultry Science, 105, 106419.
2025
4. Park, H.W.¹, Li, Z., Ma, L., & Nitin, N. (2025). Deep learning enabled rapid detection of live bacteria in the presence of food debris. npj Science of Food, 9, 274.
3. Park, H.W.¹, Ma, L., & Nitin, N. (2025). Artificial Intelligence (AI) for accelerated detection of pathogenic and spoiilage microbes in food systems. IUFoST Scienctific Information Bulletin (SIB).
2. Park, H. W.¹, Earles, J. M., & Nitin, N. (2025). Deep learning enabled rapid classification of yeast species in food by imaging of yeast microcolonies. Food Research International, 201, 115604.
1. Park, H. W.¹, & Balasubramaniam, V. M. (2025). Infrared thermal image processing technique for evaluating superheated steam as a dry sanitation method. Food and Bioprocess Technology, 18, 1417-1430.
2024
5. Park, H. W.¹, & Park, S. (2024). Inactivation kinetics of Escherichia coli O157: H7 on baby-cut carrots during gaseous chlorine dioxide treatment: The impact of relative humidity. Food and Bioprocess Technology, 17(11), 4195-4203.
4. Park, H. W.¹, Baek, J., & Kim, W. J. (2024). Forward osmosis and direct contact membrane distillation: Emerging membrane technologies in food and beverage processing. Innovative Food Science & Emerging Technologies, 103626.
3. Kim, W. J., Park, H. W.¹, & Heldman, D. R. (2024). Clean-In-Place (CIP) wastewater management using nanofiltration (NF)-forward osmosis (FO)-direct contact membrane distillation (DCMD): Effects of draw salt. Food Research International, 178, 113939.
2. Park, H. W.¹, Balasubramaniam, V. M., & Snyder, A. B. (2024). Inactivation of Enterococcus faecium and Geobacillus stearothermophilus spores on stainless steel through dry sanitation approaches using superheated steam and ultraviolet C-LED. Food Control, 156, 110144.
1. Park, H. W.¹, Balasubramaniam, V. M., Heldman, D. R., Cai, S., & Snyder, A. B. (2024). Computational fluid dynamics analysis of superheated steam's impact on temperature and humidity distribution within enclosed dry food processing spaces. Journal of Food Engineering, 360, 111718.
~2023
20. Park, H. W.¹, Park, J. W., & Yoon, W. B. (2023). The relationship between penetration, tension, and torsion for the fracture of surimi gels: application of digital image correlation (DIC). Processes, 11(1), 265.
19. Park, H. W.¹, Balasubramaniam, V. M., Snyder, A. B., & Sekhar, J. A. (2022). Influence of superheated steam temperature and moisture exchange on the inactivation of Geobacillus stearothermophilus spores in wheat flour-coated surfaces. Food and Bioprocess Technology, 15(7), 1550-1562.
18. Xu, J., Janahar, J. J., Park, H. W., Balasubramaniam, V. M., & Yousef, A. E. (2021). Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment. LWT, 146, 111465.
17. Park, H. W.¹, Xu, J., Balasubramaniam, V. M., & Snyder, A. B. (2021). The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment. Food Control, 125, 107942.
16. Park, H. W.¹, Chen, G., Hwang, C. A., & Huang, L. (2021). Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide–A kinetic analysis. Food Microbiology, 95, 103707.
15. Park, H. W.¹, Park, J. W., & Yoon, W. B. (2020). Developing a linearization method to determine optimum blending for surimi with varied moisture contents using linear programming. International Journal of Food Engineering, 16(5-6), 20180056.
14. Park, H. W.¹, Lee, M. G., Park, J. W., & Yoon, W. B. (2020). Developing an accurate heat transfer simulation model of Alaska pollock surimi paste by estimating the thermal diffusivities at various moisture and salt contents. International Journal of Food Engineering, 16(5-6), 20180055.
13. Park, H. W.¹, Park, J. W., & Yoon, W. B. (2020). Effect of dehydration on the rheological measurement of surimi paste in cone-plate rheometry: Heat and mass transfer simulation. Processes, 8(2), 234.
12. Park, H. W.¹, & Yoon, W. B. (2019). A quantitative microbiological exposure assessment model for Bacillus cereus in pasteurized rice cakes using computational fluid dynamics and Monte Carlo simulation. Food Research International, 125, 108562.
11. Park, H. W.¹, & Yoon, W. B. (2019). Prediction of the intermittent drying behavior of soybeans [Glycine max (L.)] using novel multilayered mass transfer simulation with an image analysis. Drying Technology, 37(10), 1228-1238.
10. Park, H. W.¹, Yoo, J. S., Jung, H., & Yoon, W. B. (2019). Developing a sterilization processing and a grading system to produce a uniform quality of sterilized whole corn (Zea mays L. var. ceratina). Journal of Food Engineering, 249, 55-65.
9. Park, H. W.¹, Han, W. Y., & Yoon, W. B. (2018). Drying characteristics of soybean (Glycine max) using continuous drying and intermittent drying. International Journal of Food Engineering, 14(9-10), 20180057.
8. Yoon, W. B., & Park, H. W. (2018). CFD Determination of F Values During Thermal Processing of Still Cans. In Computational Fluid Dynamics in Food Processing (pp. 289-304). CRC Press.
7. Park, H. W.¹, & Yoon, W. B. (2018). Development of a novel image analysis technique to detect the moisture diffusion of soybeans [Glycine max (L.)] during rehydration using a mass transfer simulation model. Food and Bioprocess Technology, 11, 1887-1894.
6. Park, H. W.¹, & Yoon, W. B. (2018). Computational fluid dynamics (CFD) modelling and application for sterilization of foods: A review. Processes, 6(6), 62.
5. Park, H. W.¹, & Yoon, W. B. (2018). Effects of air movement in a hot air dryer on the drying characteristics of colored potato (Solanum tuberosum L.) using computational fluid dynamics. International Journal of Agricultural and Biological Engineering, 11(1), 232-240.
4. Park, H. W.¹, & Yoon, W. B. (2018). Effect of drying and grinding characteristics of colored potato (Solanum tuberosum L.) on tribology of mashed colored potato paste. CyTA-Journal of Food, 16(1), 135-145.
3. Lee, J., Park, H. W., Jenkins, R., Yoon, W. B., & Park, J. W. (2017). Image and chemical analyses of freezing-induced aggregates of fish natural actomyosin as affected by various phosphate compounds. Food bioscience, 19, 57-64.
2. Park, H. W.¹, Kim, S. T., Choung, M. G., Han, W. Y., & Yoon, W. B. (2016). Analysis of grinding kinetics and flow behavior of adzuki bean (P haseolus Angularis) flour for hopper design. Journal of Food Process Engineering, 39(4), 366-376.
1. Park, H. W.¹, & Yoon, W. B. (2015). Measuring ring tensile stress and strain of surimi gels using a novel ring tensile test with image analysis. Journal of Food Engineering, 163, 9-16.